This fufu recipe is so easy to make from scratch. Bring a new recipe into your kitchen right from Africa with this African Fufu. Using a sharp knife, peel the tough outer skin off the yams. Once it is peeled, slice it into inch thick discs. Quarter these discs and place them in a large pan of water.
We find that coconut oil, in particular, gives your Fufu a really great taste and texture. The best place to pick up both yams and cassava is in an African or Caribbean supermarket. You’ll often find them at wholefoods too! You can make Fufu ahead of time.
Take a small portion of Fufu and mold it into a small oval ball with your palms. Traditionally, Fufu is eaten by pinching it with your fingers and forming it into a bite-sized round ball. Dip the ball into the soup or stew and swallow. Traditionally, Nigerians eat with their right hand.
Fufu is a mash of yams or other starches that is served in West Africa as an accompaniment to meat or vegetable stews and soups. To eat fufu, pull a small ball of mush off with your fingers, form an indentation with your thumb and use it to scoop up stews and other dishes.